20-Minute Pasta

1. 1

   Set a large pot of water to boil & salt it.

2. 2

   Turn the oven on to its lowest setting; warm 4 pasta bowls in it.

3. 3

   When the water is boiling, add the pasta.

4. 4

   Meanwhile, put 1 tablespoon of the butter and the ham into a medium-size saute pan over medium-high heat.

5. 5

   Cook, shaking pan occasionally, until the ham colors, about 2 minutes, then divide ham among the pasta bowls.

6. 6

   Add remaining butter to the pan and, when the foam subsides, crack the eggs into the pan.

7. 7

   Cook them sunny side up, until the whites are nearly firm & the yolks very runny.

8. 8

   The butter will begin to color while the eggs are cooking; if it threatens to burn, lower the heat to medium.

9. 9

   When the pasta is tender but not mushy, drain it, reserving a bit of the cooking water.

10. 10

    Put the pasta in bowls.

11. 11

    Use a spatula to transfer a fried egg to each bowl of pasta & pour all the butter from the pan around the eggs onto the pasta.

12. 12

    Slice the eggs on the pasta & toss them with the pasta, adding cheese, and if necessary, a little of the pasta cooking liquid, to make a sauce.

13. 13

    Add salt if necessary, & lots of black pepper & serve.

* Per serving · 4 servings · Values may vary.